Curried Coconut Chicken

Coconut milk is a source of fat that is beneficial for the body. It is filling and satiating and creamily delicious. The list of ingredients here is short and the recipe is simple to make. Serve over rice if you want the meal to be even more filling. I love this sauce so much that I can literally drink it like soup.

Curried Coconut Chicken

2 pounds boneless chicken breast, cut into large chunks

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons coconut oil or MCT oil

2 tablespoons curry powder

½ of a yellow onion, thinly sliced

2 teaspoons minced garlic, or 4 cloves of minced garlic

1 (14 ounce) can full-fat coconut milk

1 (14.5 ounce) can diced tomatoes

1 (8 ounce) can tomato sauce

Hot, cooked white rice (optional)

Season chicken pieces with salt and pepper. Heat oil and curry powder in a large, deep skillet or wok over medium-high heat for one minute. Stir in onion and garlic and cook for one minute more. Add chicken, tossing to coat with the curry mixture. Reduce heat to medium and cook for 7 to 10 minutes, or until chicken is no longer pink in the center. Add coconut milk, tomatoes with their juices, and tomato sauce; stir to combine. Cover and simmer for 30 to 40 minutes, stirring occasionally. If desired, serve over rice.